pescatariannut-freeegg-freesoy-free
Oyster Soup
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 68. The excerpt below is the record exactly as published.
Oyster Soup. — Scald, drain, and beard four dozen oysters, reserving their liquor in a pan ; put four ounces of butter SOtlP MAKING 99 into a stewpan to dissolve over the fire ; mix in four ounces of flour ; moisten with a pint and a half of good white stock ; season with nutmeg, a pinch of cayenne, and a teaspoonful of anchovy
Cook this with the app: pantry check, scaling, and the assistant.